The Chocolate Inn contains all
chocolate recipes. Try one today!
Chocolate Chiffon Cake
1 cup Cocoa
3/4 cup Boiling water
1 3/4 cup Cake flour
1 3/4 cup Sugar
1 1/2 tsp. Baking soda
1 tsp. Salt
1/2 cup Vegetable Oil
7 Eggs, separated
2 tsp. vanilla
1/2 tsp. Cream of tartar
6 oz. Semisweet chocolate chips
1/4 cup butter Or margarine
2 tbsp. Light corn syrup
Move oven rack to lowest position. Heat oven to 325 degrees.
Stir cocoa and boiling water until smooth; cool 20 minutes.
Mix flour, sugar, baking soda and salt in bowl.
Make a well and add, in this order: oil, egg yolks, cocoa mixture and vanilla.
Beat with spoon until smooth.
Beat egg whites and cream of tartar in large bowl on high speed until stiff
Pour egg yolk mixture gradually over egg white mixture, folding gently with
rubber spatula just until blended.
Pour into ungreased tube pan, 10 X 4 inches.
Bake 60 to 65 minutes or until top springs back when touched lightly. Invert pan
on heatproof funnel or bottle immediately until cake is completely cool. Remove
from pan. Prepare chocolate Glaze; spread over top of cake.
Chocolate Glaze: Heat all ingredients over low heat, stirring constantly,
until chocolate is melted; cool slightly.